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TOMATOES AND HEALTHY DIET
Contents:
1. Origin and characteristics of tomatoes
2. Local varieties of tomatoes
3. Differences between organic and conventional tomatoes
4. Organic growing tomatoes / technology /
5. Traditional cuisine and recipes /shopska salad, lyutenitsa, tomato juice/
Bibliography
1. Origin and characteristics of tomatoes
Homeland of tomatoes is South and Central America. It is derived from the wild along
the Pacific coast of Peru tomato, which was a very small fruit, reaching 2.5 cm in diameter.
This form was common in Mexico, but also in other South American and Central American
countries. It is believed that it is the founder of cultural tomato. It originated in their homeland
long before the discovery of America by Christopher Columbus. Ancient inhabitants of Peru
fought unconscious selection to its cultivation. In Europe, it was brought by the Spanish in the
XVI century, shortly after the conquest of Peru. From there it was in Italy, where he was
known as "Peruvian apple." The most interesting thing about tomatoes is that it was originally
grown as an ornamental plant because of its beautiful colors and berries.
In North America, tomatoes were considered as deadly. There is a case where, to
please the English King George wanted to poison rebel army chief North American General
George Washington, who then "attempted poisoning" experience for many years and became
the first president of the United States. In 1811 was issued botanical dictionary you carefully
announcing: "... although the tomato is considered a poisonous plant in Italy eat it with
pepper, garlic and oil ...". Although in his homeland Mexico and Peru as early V century BC
ancient Incas and Aztecs cultivated and used it for food. Distribution in Europe, acquired only
in the XV-XVI century, in Italy it was called "golden apple", and in France - "apple of love."
Today, tomatoes are grown throughout the world, not just in the south but in the midlatitudes, and even in the north, and having passed through the Arctic Circle. They grow them
even in such areas of perpetual frost, as far Yakutia.
Curiously, the original tomato weighed about 1 g, while today's cultivated can reach
more than 1 kg.
Botanical description
Tomato (Solanum lycopersicum) is vegetable specy that belongs to the nightshade
family (Solanaceae). Tomatoes are grown for berries as annual crops, but in areas where air
and soil temperature doesn’t drop below 0° C, can be grown as a perennial.
Root system of the plant is very well developed. The location and extent of its
development are determined by varietal characteristics, method of cultivation and processing.
The main part of the root is arranged in a one-meter deep of the soil but sometimes the root
reaches a depth up to 1,5 m. When the tomatoes are grown from seed, root system is shallow.
Every part of the stem is able to develop additional roots.
The stem of tomatoes may end with a top that grows constantly, or a truss. Tomatoes
have branches at the base of leaf petiole. Their number varies and is usually large. Higher
branches are shorter or do not develop. Trying to produce larger fruits that ripen jointly, the
branches are removed. The stem is one of essential features which differ from the variety.
The leaves may be of ordinary type, or of the potato type depending on the size of the
leaf partitions. Leaves are entire, with one, two or multiple toothed periphery. The
peculiarities of the leaves are used as an important sign of the variety.
Inflorescence can be simple (no branches), complex (with many branches) and
intermediate (two branches). Inflorescences are formed mainly in internodes of the stem and
rarely at the base of the leaf stalks. Inflorescence of tomatoes is attached by short stalks with
knees to the axis. There are varieties of tomatoes that have no knees on the handles and fruits
are always harvested without handle. The blossoms are normal if there are 5-6 flower parts
(sepals, petals and stamens) and abnormal if the number of flower parts is greater or any part
is missing (usually lacking stamens). Because the varieties formed several types of
inflorescence simultaneously, this feature can be used for approbation hardly.
Tomato fruits are juicy strawberry. During ripening are colored by light green to dark
green. Sometimes green fruits have a dark ring around the handle. Upon ripening tomatoes
become red, pink, yellow or orange color of varying intensity. The weight of the fruit is in a
broad range - from 10 to 200 g or more. Fruits have seeds or without seeds (parthenocarpy).
This is an important sign of approbation.
The seeds of tomatoes are flat or rounded triangular shape with cream-colored or
brown color, with or without hairs. When properly storing the seeds of tomatoes retain their
germination 5-6 years.
Content of fruit
Ripe tomato fruits have high nutritional qualities and are health products. Their
chemical composition varies widely depending on soil and climatic conditions, applied
agrotechnology and the variety. Tomatoes are rich vitamin composition (C, carotene, B
vitamins - B1, B2, B3, B6, B9 and PP, vitamin H). They also contain minerals (sodium,
potassium, calcium, phosphorus, magnesium, iron, sulfur, chlorine), and microelements zinc, cobalt, copper, manganese, iodine, fluorine). They contain organic acids (citric, malic,
lactic, oxalic acid), but considerably less than in the potatoes, beets, spinach and dock. Malic
and citric acid give the tomatoes especially refreshing taste, but also increase the appetite and
enhance digestion. They also contain nitrogenous substances, sugars, pectin, flavorings,
colouring agents (yellow, orange pigment, lycopene, carotene). The tomatoes have little
fibers, which are soft and don't irritate the gastrointestinal mucosa.
Much of dry matter are carbohydrates, which are mainly soluble sugars (glucose and
fructose) and very little sucrose (0.5-1.5%). Contents of other carbohydrates is very small starch - 0.05%, dextrin - 0.06 to 0.2%, hemicellulose - 0.1-0.2%, cellulose - 0.16 to 0.31%;
Pectin is on average 3.9% of the dry matter. Tomatoes should not be excluded from the diet of
people suffering from kidney diseases, and various diseases of the joints associated with
impaired metabolism. Meanwhile, unripe tomatoes contain solanine which is poisonous
substance. Its content decreases with ripening and in ripe tomatoes solanine disappears
completely. Therefore, it should not eat unripe tomatoes in view of the fact that 0.2 grams of
solanine can cause headaches, scratching in the throat and sometimes convulsions. In unripe
canned tomatoes solanine are diluted by the brine that prevents its toxicity.
2. Local varieties of tomatoes
Ideal - an indeterminate variety (that is to say, high-), medium early, traditional, largefruited 130-200 g, slightly ribbed, orange-red color and palatable for fresh consumption,
grown on a supporting structure.
Rila F1 - a very fertile variety, high-growing and is suitable to be grown in plastic
greenhouses or outdoors. The fruits are smooth, fleshy, without a green ring when ripe, grown
on a support structure, very resistant to tobacco mosaic vertitsilium.
Milyana - a determinate variety, medium early, with large round fruits, 150-200 g,
intense red. Around the stalk has a green ring that disappears when ripe. With a very good
taste and suitable for fresh consumption and for producing high quality purees and juices.
Elena F1 - a hybrid variety, for cultivation without supporting structure. The fruits are
intensely red, flat, round, smooth, and delicious, non cracked, 220-300g. The plants are
resistant to high temperatures, tobacco mosaic, Fusaria.
Triumph F1 - an indeterminate variety (a cross between two varieties, artificial
selection), very high fertility, for fresh consumption and processing. The plants require
frequent pinched. Fruits are 100 g, flat round, smooth, hard, very tasty and resistant to
diseases and adverse weather conditions.
Plovdiv carotene - an indeterminate variety of medium early production. The variety
is about 60% carotene and lycopene 40% of the total pigment that reaches 6,5 mg%. Fruits are
an average weight of fruit 70-80 grams, round, smooth, medium-hard. The flesh is orange red.
Vitamin C is 50-60 mg%. Growing period 115-118 days. Average yield is 4200-4800 kg / ha.
Designed for fresh consumption and industrial processing into juice and children's dietary
intakes. Disease resistance: Verticile wilting and Fusaria.
.
3. Differences between organic and conventional tomatoes
The terms organic, ecological or organic food mean the same thing - food grown
without the help of genetic engineering, pesticides, soil conditioner and other synthetic
substances to protect it from insects or poor yield. It is packaged and stored in a manner that
does not impair its taste qualities.
Organic tomatoes
Organic tomatoes are significantly healthier than those grown with the aid of
chemicals, show a study conducted by the Federal University of Ciara in Brazil and the
University of Avignon in France. Although they are smaller in size, they contain large
amounts of vitamin C and polyphenols, which enhance the immune system to fight a number
of chronic diseases and cancers.
The reason for the high concentration of nutrients is due to the more difficult and
challenging environment which face the organic plants. While conventionally grown tomatoes
are treated with pesticides and fertilizers, organic farming is forcing the plants to protect
themselves. The larger the stress to which they are subject lead to the accumulation of more
substances which are beneficial to human health.
The study, published in the specialized edition Public Library of Science ONE (PLoS
ONE), compared the composition of tomatoes grown on nearby farms with conventional and
organic production in the same region of the state of Ciara in Brazil. The farms were less than
1.5 km. from one another, so that the soil and climatic conditions, for both producers were
identical. Experts gathered at random fruits of 30 plants from both farms and analyze them.
Organic tomatoes were on average 40% smaller than conventionally grown, but the
concentration of vitamin C in them was 57% higher. Ripe organic tomatoes contained more
than two times antioxidants from the class of polyphenols. These include flavonoids which
reduce oxidative stress and damage of the cells associated with chronic conditions such as
cardiovascular disease, cancer, and various types of dementia.
Lycopene, a flavonoid which is in the highest concentration in tomatoes, not only
reduces the risk of cancer, but also reduces the growth and proliferation of tumor cells.
Organic tomatoes features:
 organic tomatoes do not contain pesticides, nitrates and Mitotoxin (heavy
metals and antibiotics);
 there is no content of genetically modified organisms;
 have higher costs because of the extensive nature of production that require
more manpower and certification costs of production;
 lower yields of production;
 limited market.
Conventional tomatoes features:
 conventional tomatoes contain pesticides, nitrates and toxins;
 have a higher yields of production;
 lower costs due to the use of chemicals;
 easy to transport;
 larger market.
4. ORGANIC GROWING TOMATOES / TECHNOLOGY /
Tomato is a warm-loving plant. The optimum temperature for proper development of
the plant is 24-25°C. At temperatures below 15°C, colouring substance can not be formed and
fruits become yellowish. The colouring substance is not formed at a temperature over 42°C
when the fruits turn yellow, the leaves stay small and tomatoes appear scorch.
The tomato plant is a medium demanding of moisture. It can be grown without
irrigation. But regular watering obtains abundant harvest. If soil moisture fluctuates sharply
after the fruits are formed, they are massive and heavily cracked. Air humidity is very
important. High humidity, increases the risk of fungal diseases, thus impeding pollination.
Tomatoes can be grown on different soils but they must be well structured and fertile.
Preferred varieties of tomatoes are Triumph, Augusta and Balkan /for peeled tomatoes/,
Hebros and others.
The early growing tomatoes on open field
Early growing tomatoes on open field is done by seedlings. Seedlings are grown in
greenhouses, using special boxes with a grid. To produce seedlings for 1 ha should be sown
25-30 grams seeds. Seedlings are prepared between 1 and 10 February. As per 1 sq. m. are
needed 3 g seeds. Between 1 and 15 March, when the first pair of leaves are formed /phase
crossover/ the seedlings must be pricked in the greenhouse at 10x10cm distance.
The soil must be prepared two to three weeks prior to prick in the seedlings. Where
there will be furrows the soil must be dug in 12 cm depth. Approximately 7 cm from this
depth is filled with a mixture of compost and wood ashes. Seedlings prick in and high ridges
must be formed. Immediately after this operation the plants are sprayed with detergent 500.
To strengthen the seedlings recommended trimming root about 1/4 and soaking up the young
plants in liquid of Yarrow. The recipe is 1 kg fresh colors Yarrow / or 300 g dry / soaked in 5
liters rainwater. For 2-3 days, the liquid is periodically stirred and it is ready to use.
The furrows can be covered with a thin layer of dry leaves or straw after planting the
seedlings. The high furrows favour the "plant bed" to get warm, as opposed to the flat surface.
Warm soil is necessary for young plants and it favours rooting.
It is very important, "the bed", in which it we plant seedlings to be warm, even in the
greenhouse. Gardeners sometimes experience disappointments because ignore that plants do
not like cold soil. In cold weather it is recommended that in future beds of seedlings to be put
bottles with hot water. Soon afterwards to plant seedlings in warmed beds. The method of soil
preparation before transplantation, can also be used in the cultivation of tomatoes outdoors.
In order not to grow, pricking domatov seedlings grown at relatively low temperature /
approximately 17°C / and in reduced soil moisture. Important for patenting plants have
drought in the last 10 days before planting them in an open field.
Transplanted tomato soon forms new roots in the shallow soil layer. To encourage the
formation of a deep root there is a practice to put / about 10 cm depth / empty cups of yoghurt
with pre-drilled holes in the bottom. Periodically fill the cups with water, thus providing
irrigation deeper soil layer. Tomato plants with deep root system, are more resistant to
diseases and heat in summer.
Preparation of the soil for growing early tomatoes includes tillage at a depth of 25-30
cm and import of compost / about 4 tons per decare /. Also the soil must be harrowed two
times before planting. Before ripening, tomatoes must be watered less frequently, but soil
moisture does not fall below 70% of the PPV. When the fruit begins to take shape, there is a
further strengthening of the plants by spraying with preparation 501. Early morning is treated
with the preparation. If at later stage, the plants are not strong enough - the operation is
repeated.
In his agricultural course Rudolf Steiner advises to prepare a special compost for
tomatoes. Autumn after the harvest, gather the stems and leaves of tomato plants in a separate
pile. Add manure top and prepare own biodynamic compost. When the next year, we will
plant new tomatoes and they have already begun to form fruit, add some of the special
compost. Thus stimulate fruiting. After adding the compost should not be forgotten to cover
furrow again with dry leaves or straw, in order to maintain the soil moisture.
Once the fruit is fully grown and start ripening and harvest, soil moisture should not
fall below 80% of PPV. Irrigations are performed every 4-6 days and pay attention not to put
a wide variation of soil moisture because it causes cracking of the fruit. Greenhouse whitefly
is a big enemy of greenhouse tomatoes. For the expulsion of the greenhouse whitefly
recommended planting marigolds in the beds of tomatoes.
It is possible that the tomatoes in the greenhouse to get sick from the virus, spread
through touching the leaves of smokers. The virus is transmitted through the tobacco. Infected
leaves turn white, fold and all infected plants should be eradicated and discarded. Tomatoes
outdoors may occur black spots on the leaves. This happens most often when there is potatoes
next to tomatoes and the infection is transferred. Diseased plants must be destroyed.
Before ripening plants can be watered with tap water or by sprinkling. But then - only
running water in the late afternoon, in the evening or early morning when fruits are
sufficiently chilled. If this is not respected, leaves burn and fruits crack. The first weeding is
done soon after planting tomatoes to improve conditions. It is important for initial growth of
the roots and proper growing.
Later there can be made two or three weeding if necessary. Common practice in
growing tomatoes is pruning. It is done in order to obtain larger fruits. Harvest of early
tomatoes usually starts around June 15 to 20. It is important when picking tomatoes to follow
the biodynamic calendar. Tomatoes must be harvested on day FRUIT when the moon is
ascending.
5. TRADITIONAL
CUISINE AND RECIPES /SHOPSKA SALAD,
LYUTENITSA, TOMATO JUICE/
Tomato juice
The tomato juice with no added salt and freshly squeezed is very healthy. It contains
very few calories, saturated fat and cholesterol. Furthermore it has a low sodium content and a
rich source of vitamins A, C, and K B6, thiamine (vitamin B1), niacin (vitamin B3). It
contains also folic acid and minerals iron, calcium, phosphate, magnesium, copper, potassium
and manganese. Not least, tomato juice is rich in fiber, and most of the calories comes from
natural sugars in it.
If you drink even one glass of tomato juice a day, it will help you to prevent many
serious disease processes and take advantage of the many health benefits.
Antioxidants
Tomatoes are a rich source of antioxidants. They help the body to cleanse itself from
free radicals that cause oxidation of tissues, leading to inflammation and potential risk of
developing serious diseases. Antioxidants help us to slow down the effects of aging.
Tomatoes protect against cancer
Tomatoes are a rich source of lycopene. It forms red color of tomatoes. Scientific
studies have shown that lycopene is effective in the prevention of many types of cancer,
particularly cancer of the breast, prostate, lung, pancreatic and colorectal cancer.
Tomato juice stimulates immunity
As a rich source of vitamins C and A, tomato juice stimulates the immune system. It
was found that people who drink a glass of tomato juice a day, get sick rarely by the flu or
colds. These vitamins also help to prevent infection and inflammation.
Reduce bad cholesterol
Bad (LDL) cholesterol in blood is accumulated in the consumption of foods with a
high content of cholesterol and represents the fatty plaques on the walls of arteries. As a
result, the heart has to work much harder to pump blood through these arteries, which in turn
leads to high blood pressure. These fatty plaques can detach and move through blood, which
can lead to stroke or heart failure. Tomatoes contain fiber and niacin that eliminate the fatty
plaques in blood vessels.
Tomatoes reduce the risk of heart disease
Substance in the blood called homocysteine, damaging the walls of the blood vessels
and leads to heart diseases. Tomatoes contain vitamin B6, which actively breaks up key
homocysteine molecules that are harmless to the body.
Prevents Macular Degeneration
Researches demonstrate that tomatoes may protect from developing macular
degeneration. This is relevant to decrease risk of blindness in aging population because of the
extension of the average life.
Prevents constipation
Tomatoes are rich in natural fiber. Eating fibers helps to prevent slow performance of
the intestines. Fibers also purify the digestive system of toxins. Tomato juice can have a
laxative effect and to protect us from swelling.
Prevents stomach and muscle cramps
When the body lacks potassium may occur stomach or muscle spasms. Tomatoes are a
rich source of potassium, which helps prevent cramps.
Tomatoes and treatment of diabetes
Tomatoes are often recommended by doctors diabetics by helping to stabilize blood
sugar levels.
Tomato juice is a very healthy alternative when we are thirsty. Tomatoes can be found
in all sorts of colors and different shapes, but they will provide us with approximately the
same nutritional content and the same health benefits. Several tomatoes to your daily diet will
make it more healthy and protect us from a number of serious diseases.
Ingredients:
1 kg tomatoes
1 liter water
2 tablespoon /tsp/ salt
2 tsp sugar
2 tsp vinegar
Preparation
Wash tomatoes and cut them into small pieces. Mash the pieces through a sieve.
Add water, sugar and salt. Mixed well and put to boil. Boil for 10 minutes until dissolved
tomatoes. Remove from the heat and cover it up for 5 minutes.
Put the juice in pre-prepared bottles. Store in a cool dark place!
Shopska salad
Shopska salad is a dish from the category of appetizer, spread to the kitchen in
Bulgaria, Serbia and Macedonia. It is widespread in Wallachia under the name salată
bulgărească (Bulgarian salad). Represents a salad of chopped tomatoes, cucumbers, raw or
preferably roasted peppers, onions, fresh parsley and grated or crumbled white cheese. It is
served with dressing of vegetable oil and wine or cider vinegar. Sometimes may be put a little
garlic, especially if there is roasted peppers.
Eat mostly in summer.
Ingredients for Salad Shoppe:
• tomato - 2 ripe red
• pepper - 2 green cash
• cucumber - 1 peeled cucumber
• onion - 1 head, small onion
• parsley - for sprinkling
• cheese - 150-200 g
• salt - 2 pinches
• vinegar - 1 tbsp
• oil - 1-2 tbsp
Preparation
Cut the onion into thin crescents. Optionally, you can use red onion.
Cut the tomatoes and cucumbers into pieces and add them to the onions.
Bake, peel and cut into small pieces the peppers and add them to the salad.
Mix all ingredients and pour with the dressing of vinegar and oil.
Crumble the cheese over the vegetables, sprinkle with chopped parsley and serve in the
middle. The salad is enough for 3-4 servings.
Lyutenitsa - chutney
Lyutenitsa is a food product, a type of tomato sauce, traditional Bulgarian cuisine. It
is usually made from roasted peppers, tomato paste, onions, carrots, eggplants and spices. The
peppers are the main ingredient in lyutenitsa, which give the nature red color. Lyutenitsa
contains fat (oil), and among the most important spices are cumin, chilli and garlic, to which it
owes its spicy taste. In rare cases, the recipe for lyutenitsa can contain potatoes.
Products for lyutenitsa must be cleared well, the peppers are roasted and peeled.
Peppers and tomatoes must be grinded in a grinder, add spices in the mixture and fry with
vegetable oil in a big tray. Density is considered good once while stirring with a wooden
spoon leaving a trace on the bottom of the tray. Out lyutenitsa and put it in prepared jars.
Lyutenitsa can be stored for a long time.
You can consume it a greased slice of bread and sprinkled with crumbled cheese, or as
a side dish to grilled meat, potatoes, rice or pasta. Ttraditional Bulgarian salad with onion and
mixed with cooked beans is made with lyutenitsa.
Industrially produced lyutenitsa is usually much more finely ground. It is not fried and
contains additives such as starch, and other substituents.
Ingredients for Lyutenitsa:
1. 10 kg peppers
2. 4 kg eggplant
3. 6-7 kg of tomatoes ( or 2 kg tomato puree)
4. 1 cup oil
5. 3 tablespoons salt
6. 1 tablespoon black pepper
7. 1 teaspoon cumin
8. 1 teaspoon sugar
Time required to prepare:
3 hours preparation
30 minutes cooking
Home-made lyutenitsa in three steps:
1. The first step of the recipe for lyutenitsa is the preparation of ingredients. The first and
most time-consuming phase is the preparation of tomato paste. To prepare 2 kg of
tomato paste you need 6-7 kilograms of tomatoes. It is better to choose ripe fleshy
tomatoes. Wash the tomatoes and peel them, then grind them with a grinder. Separate
the seeds when you grind the tomatoes. Put the tomato puree in a large saucepan and
put it on the stove. Tomato puree boils until a thick tomato paste. Of course, you can
use ready tomato paste in order to save time, but lyutenitsa will lose its authentic taste.
2. Bake peppers and eggplant. You can bake them in Pepper roaster, but if you can it is
best to bake the vegetables on fire, to have pepper and eggplant characteristic smoky
aroma of baked vegetables. To achieve the desired flavor of baked vegetables, you can
use charcoal barbecue. Once roast peppers and eggplant peel them, leaving them to
drain well and grind them with a grinder, but not a smooth paste and remain shreds to
get the desired consistency of traditional lyutenitsa.
3. There comes a moment when you need to start boiling lyutenitsa. Is a classic homemade lyutenitsa in a large pan on the fire in the yard. Note that during cooking mixture
sprays, so choose the greatest and deep pan or distributed and boil the mixture twice.
Pour the slurry from the ground peppers and eggplant in the pan and then put on the
stove and stirring constantly, otherwise the mixture is bubbling and splashing and
risks you burn. The mixture needs to boil 10 minutes, until the water boil off. Then
add tomato paste, keep mixing continuously for 10 minutes. So to the boiled mixture
add the oil and spices and continue to stirring constantly for 5 minutes to allow the
lyutenitsa to be condensed well. There is a classic sign that lyutenitsa has reached the
appropriate density - stirring the mixture in the pan, it leaves a trace at the bottom.
Tomato paste
Pass tomatoes machine that separates the skins and seeds. If you don’t have such
machine, you can easily peel tomatoes if you put them for a minute in boiling water. Grind
tomatoes and leave the mixture in gauze to drain for 2-3 hours.
Then heat the oil on the stove with sugar and can add a little vinegar to taste. Pour the
drained tomato pulp and cook over low heat until thickened. Spill the mixture in jars or bottles
and close them. Sterilize for 10 minutes.
Stuffed tomatoes with cottage cheese and cheese
Ingredients:
• 3 large tomatoes (about 150 gr one)
• 150 g of cottage cheese
• 50g cheese
• 1/4 bunch of parsley
On the "top" of the tomato cut a little cover and excavate the tomato core. This is made with
all the tomatoes. 1/3 scoop of tomato core mixed with cheese - grated advance retail and the
cottage cheese. In the resulting mixture are added and 1/2 of chopped parsley. Tomatoes
should be filled in and covered. There are two methods for the preparation of the dish. The
first option tomatoes wrapped in foil for baking and cook in the oven, in the second bake
directly in the oven.
Cold tomato soup
Ingredients:
• 400g ripe tomatoes soft
• 100g peppers
• 50g cheese
• 1 tsp oil
• salt to taste
• 1-2 sprigs of fennel
Bake peppers on a hotplate and peel them. Tomatoes are finely chopped and strained.
Pour into a bowl, then add to it chopped roasted peppers already. Add the fennel, oil and
crumbled cheese. The dish is low in protein and moderate fat and carbohydrates. Can be
consumed at any time of day from people with slow metabolism type. The dish is rich in
lycopene. It is important to note that this is not the main course and you should not rely on it.
Bibliography:
http://www.agris.bg;
http://www.fermer.bg
http://www.yambiz.com/agro
http://fitnesbg.com/po-malki-no-po-polezni-organichnite-d/
https://www.google.bg/search?q=домати
http://www.agro-consultant.net/
http://www.fermer.bg
http://www.bb-team.org/recipes/1271_studena-domatena-supa
http://bio.bg/